Have I finally done it!?

Any suggested improvements? This is my best yet and I’m over the moon. Tastes phenomenal! Have just defrosted some smoked salmon for the morning 🙌

150g active starter

350 warm water

Mix

Add:

12g salt

500g bread flour

Mix loosely

Cover and leave on the counter for 30 mins (autolyze)

1. After 30mins: stretch and fold

2. After 30 minutes: stretch and fold

3. After 30 minutes: stretch and fold

4. Bulk ferment 2-3 hours (dough doubled, it was around 30°c outside/inside similar)

5. Stick in fridge (48 hrs total, shaped at 24hrs and placed in banneton back inside fridge)

6. Take out 1 hour before baking, preheat DO with oven on max (useless oven, I think max is 260°c)

7. Bake 30 mins inside DO, 10–15 ish lid off